Garlic Prawns (Gambas), Patatas Bravas and Spicy Chorizo Sausage with Rioja & Honey Tapas- Recipe from Tastes Like Home with Catherine Fulvio
Episode five of Tastes Like Home with Catherine Fulvio has a very Spanish theme as it looks back at Catherine’s time in Spain where she visited San Sebastián and Barcelona and creates new dishes based on the flavours she tasted during her visits.
Catherine said of her Spanish experience, “San Sebastian had always been on my bucket list and for it to be the first destination that we travelled abroad to for filming Tastes Like Home means it will always hold a special place in my heart. What’s not to love about it – the food culture is outrageously good, when I close my eyes I can still savour the atmosphere, the wonderful aromas and the delicious flavours stemming from the Pinxos bars.”
Garlic Prawns (Gambas)
Serves 4 as Part of Tapas
- 300g raw prawns
- 2 cloves garlic, sliced
- 1 lemon peel, sliced plus 1 lemon,
- 100ml olive oil
- ½ tsp dried chilli flakes
- 1½ tbsp sherry vinegar
- 1 tbsp chopped parsley, to garnish
- Crusty bread & lemon wedge, to serve
- Heat a large frying pan on low, add the oil, garlic and sliced lemon peel and the zest directly into the pan cook on a low heat for 10 minutes. Strain the oil into bowl, discarding the lemon and garlic.
- Return this flavoured oil to the pan and add dried chilli flakes and prawns, sauté until cooked, they will turn pink, it takes about a minute to two on each side.
- Pour in the sherry vinegar and the lemon zest and parsley.
- Spoon into bowls and serve with crusty bread and wedges of lemon.
Tip: For a stronger garlic flavour, add in 2 cloves of chopped garlic whilst frying the prawns.
Serves 4-6 as Part of Tapas
For the Potatoes
- 800g potatoes, peeled and diced in to 2cm pieces
- 2 tsp finely chopped rosemary
- 50ml olive oil
For the Tomato Sauce
- 2 tbsp olive oil
- 2 cloves garlic, finely chopped
- 250ml diced tin tomatoes or 6 whole plum tomatoes (if making from scratch)
- 1 tsp sweet paprika
- ¼ tsp chilli powder
- 2 bay leaves
- 1½ tsp caster sugar
- Salt and freshly ground black pepper
- A few sprigs of thyme and chopped parsley to garnish
- Rinse the potato dices and pat dry. Heat a large frying pan (you may need to do this in two batches or use two frying pans), add the olive oil and fry the potatoes until golden on each side, then lower the heat to ensure they are cooked through.
- Season with salt and freshly ground black pepper.
- Prepare the sauce in the meantime, heat the oil in a large saucepan, add the garlic and cook for 30 seconds before adding the tomatoes, paprika, chilli powder, bay leaves, sugar and salt and freshly ground black pepper.
- Leave to simmer for 12 to 15 minutes, stirring from time to time.
- Check the seasoning, adding salt and freshly ground black pepper if required.
- Preheat the oven to 200°C/fan 180°C/gas 6.
- Transfer the fried potatoes to an oven proof serving dish (or individual serving dishes), spoon over the tomato sauce and place in the oven for 8 to 10 minutes.
- Garnish with sprigs of rosemary and chopped parsley.
Spicy Chorizo Sausage with Rioja & Honey
Serves 4 as Part of Tapas
- 350g spicy cooking chorizo
- 1 medium red onion, finely sliced
- 1 clove garlic, chopped
- 1 tbsp olive oil
- 1 bay leaf
- 350ml Rioja
1½ tbsp honey
Black pepper, to taste
Chopped parsley, to garnish
Crusty bread, to serve
- Slice the chorizo into bite size pieces, then heat the oil in a frying pan and fry the until golden on all sides. This will take about 2 to 3 minutes. Drain on kitchen paper and set aside.
- Lower the heat and add the onion and sauté slowly until softened for about 4 to 5 minutes. Then add the garlic and cook for a further 1-2 minutes.
- Return the chorizo pieces into the pan, increase the heat and pour in the red wine.
- Bring this to the boil and leave to reduce by two-thirds.
- Stir in the honey and reduce the liquid further by simmering it slowly for 5 minutes.
- To serve, sprinkle over the parsley and serve with crusty bread.
Pisto Con Huevos (Spanish Version of Ratatouille)
- 1 large ripe aubergine
- 2 small courgettes diced
- 1 red pepper diced
- 2 cloves of garlic grated or crushed
- 1 large onion peeled and diced
- 1/2 teaspoon of chilli flakes or one half long red chilli chopped
- 330gm of Passata or 1 tin of pureed tomatoes
- 1 1/2 teaspoons of salt
- 1/2 teaspoon of salt
- Cold pressed extra-virgin olive oil
- 1 fried egg p/person eating it on top ( is the unique thing about the spanish version)
- 1 heaped tsp fresh oregano
- 4 bay leaves
- Dice and sort aubergine leave to rest for 20 minutes to remove excess moisture in a heavy-based pan on a medium heat add a splash of olive oil with peppers onions garlic and chilli cook for 15 minutes until soft.
- In a separate pan cook the aubergine or a medium to high heat until lightly browned all over remove the other add the courgette to the pan and gently cook until soft
- Add all ingredients to the pan with the pepper mixture, add the tomato & bay leaves and cook gently for 30 minutes.
- Carefully crack the eggs over the pisto – try not to break the yolks. Cook in the sauce on a medium heat for 5-6 mins until the eggs are cooked through but still a little soft.
- To garnish scatter with parsley before serving and drizzle with olive oil